2 pounds uncooked corned beef (prebrined)
1 large onion, large diced
1 medium carrot, large diced
1 stalk celery, large diced
2 tablespoons pickling spice mix
4 bay leaves
1 12-ounce can beer (pale ale)
6 sprigs fresh thyme
3 quarts water
1 head green cabbage, thinly sliced
16 slices rye bread
For special mustard sauce:
1 cup mayonnaise
1 cup whole-grain mustard
1 teaspoon lemon juice
1 teaspoon red wine vinegar
1 teaspoon paprika
2 tablespoons finely chopped dill pickles
1 teaspoon Worcestershire sauce
1 tablespoon prepared horseradish
½ teaspoon salt
½ teaspoon black pepper
Place prebrined corned beef, onion, carrot, celery, pickling spice, bay leaves, beer and fresh thyme in a 6-quart slow cooker.
Add water. Water should cover beef by about 1 inch. Adjust if needed.
Cover and cook on low for 9 hours.
Add cabbage and cook on low for an additional 1 hour.
Remove beef and cabbage from slow cooker. Set cabbage aside. Discard onion, carrot, celery, bay leaves, thyme and as much pickling spice as you are able to. Discard cooking liquid, but save 2 cups.
Chop corned beef into bite-sized chunks. Add the chunks back into the slow cooker along with the 2 cups of cooking liquid to keep warm.
To make special mustard sauce: In a small mixing bowl, combine everything from mayonnaise to black pepper.
Lightly toast rye bread (optional).
Slather each piece of bread with special mustard sauce.
Place warm chopped corned beef on top of bread. Place cabbage on corned beef and top with bread.
Pro tip: Add a slice of Swiss cheese on the sandwich and place in oven to melt the cheese for an amazing variation of a Reuben sandwich. If you'd like an authentic Reuben, mix in a can of sauerkraut and replace the cup of whole-grain mustard in the sauce with 4 tablespoons ketchup.